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出版者:金盾出版社

作者:陈代富

出品人:

页数:73

译者:

出版时间:1993-12

价格:4.00元

装帧:平装

isbn号码:9787800227356

丛书系列:

图书标签:

• 食谱
• 成都
• 老猫藏书
• 小吃
• 成都小吃
• 地方风味
• 川菜文化
• 传统美食
• 街头美食
• 饮食文化
• 川味小吃
• 美食指南
• 地域特色
• 小吃推荐

《 Chengdu Flavors: A Culinary Journey Through Street Snacks 》 Chengdu, a city steeped in history and vibrant culture, is renowned worldwide for its exquisite cuisine. Beyond the celebrated grandeur of Sichuan hotpot and the fiery allure of mapo tofu, lies a universe of delectable street snacks, each a miniature masterpiece of flavor and texture. This book embarks on an immersive exploration of these unsung heroes of Chengdu's culinary landscape, revealing the secrets behind their enduring appeal and the stories that bind them to the city's soul. We delve into the heart of Chengdu's bustling alleyways and lively night markets, where generations of culinary artisans have perfected their craft. Through vivid descriptions and evocative language, we paint a picture of the sights, sounds, and most importantly, the intoxicating aromas that fill the air. Imagine the gentle sizzle of freshly fried snacks, the fragrant steam rising from bubbling pots, and the cheerful chatter of vendors and patrons – this is the symphony of Chengdu's street food scene. This book is not merely a collection of recipes; it is an invitation to understand the essence of Chengdu through its most accessible and beloved foods. We go beyond the ingredients and techniques to explore the cultural significance of each snack. Why has this particular steamed bun endured for decades? What is the historical context behind the evolution of these delicate dumplings? What communal bonds are forged over a shared plate of spicy and sour noodles? These are the questions that drive our narrative, unearthing the deeper meaning behind every bite. We celebrate the diversity of Chengdu's snack offerings, showcasing a spectrum of flavors that cater to every palate. From the refreshingly cool and slightly sweet to the intensely savory and boldly spicy, there is something to captivate every sense. We introduce you to the delicate art of crafting perfectly chewy zongzi, their glutinous rice filling infused with a variety of savory or sweet ingredients. You'll discover the satisfying crunch of golden-brown jianbing, a savory crepe layered with flavorful accompaniments. We'll guide you through the intricate process of making handmade dumplings, each one a testament to the skill and dedication of its creator. Our journey will take you to the iconic bowls of dandan mian, their rich sesame paste and chili oil sauce a prelude to an explosion of flavor. We explore the delightful chewiness of hongyuan zhua zhu, the delicate texture of chuanchuan xiang, and the comforting warmth of rou jia mo. Each snack is presented with its unique characteristics, highlighting the specific ingredients and cooking methods that contribute to its distinct identity. We discuss the optimal balance of sweet, sour, salty, and spicy that defines Chengdu's culinary philosophy, a philosophy that emphasizes harmony and deliciousness in every mouthful. The book also pays homage to the skilled individuals who keep these culinary traditions alive. We shine a spotlight on the local vendors, their families, and their dedication to preserving the authentic flavors of their heritage. Through personal anecdotes and behind-the-scenes glimpses, we bring these passionate individuals to life, allowing you to connect with the human element that makes Chengdu's food scene so special. You'll learn about the early mornings, the late nights, and the unwavering commitment to quality that characterizes their work. Furthermore, we offer practical insights for those who wish to recreate these flavors at home. While the book celebrates the authenticity of street-side preparation, it also provides guidance on how to adapt recipes for the home kitchen, ensuring that the spirit of Chengdu's snacks can be enjoyed far and wide. We aim to demystify complex techniques and make these delicious dishes accessible to a broader audience, encouraging culinary exploration and a deeper appreciation for the nuances of Sichuanese cooking. More than just a guidebook, this book is a testament to the power of food to connect people, evoke memories, and tell stories. It is an exploration of a city through its most humble yet profoundly satisfying offerings. Whether you are a seasoned traveler, a culinary enthusiast, or simply someone who appreciates good food, this book will transport you to the vibrant streets of Chengdu, leaving you with a craving for its unforgettable flavors and a deeper understanding of its rich cultural tapestry. It is an invitation to savor the authentic taste of Chengdu, one delicious bite at a time.

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这本《成都风味小吃》的包装设计简直是一场视觉盛宴！封面那张热气腾腾的担担面特写，红油的色泽、点缀的葱花和花生碎，每一个细节都仿佛能穿透纸面，直接挑动起我的味蕾。拿到手里，那种厚重实在的质感，让人立刻对接下来的内容充满了期待。我原本以为这只是又一本简单的菜谱集合，翻开扉页才发现，作者显然下了大功夫。它不只是罗列食材和步骤，更像是一部深入成都街巷的美食探险记。光是前言部分，就详细描述了作者为了找到最正宗的钟水饺配方，如何在深夜的锦里与一位老手艺人促膝长谈的经历。文字里充满了对“火候”和“慢工出细活”的敬畏，读起来让人热血沸腾，完全可以感受到那种扑面而来的烟火气。我特别喜欢其中对几种基础调味料的溯源介绍，比如郫县豆瓣酱的历史演变，简直可以当做地方文化小读本来看待了。这本书的排版布局也极其考究，大量的历史照片和现代高清美食图穿插得恰到好处，既有历史的厚重感，又不失现代阅读的舒适性。对于一个对美食文化有深度追求的人来说，光是欣赏这本书的制作工艺和艺术性，就已经值回票价了。我迫不及待想翻到后面的章节，去探索那些隐藏在市井角落里的“非遗”级美味秘密了。

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这本书的结构组织体现了作者对美食逻辑的深刻理解。它没有按照食材的拼音首字母来排列，也没有简单地分为“主食”“甜点”，而是采用了一种更具“体验感”的分类方式，类似于一次完整的成都“美食一日游”行程。开篇是“清晨的唤醒”，集中介绍各种早点，如甜水面、肥肠粉；接着进入“午间的能量补给”，涵盖了担担面、抄手等；下午茶时段则留给了各种甜品和酥饼；而高潮部分——“夜幕下的狂欢”，则聚焦于那些重油重味、适合佐酒的小吃，比如冒菜的精简版或伤心凉粉。这种按照时间线和场景来编排菜谱的方式，极大地增强了代入感和可操作性。我发现自己可以很自然地按照书中的章节顺序，为家人规划一顿“全天候”的成都小吃体验大餐。而且，书中对不同小吃之间的“味觉联系”也做了巧妙的梳理，比如，吃完重口的夫妻肺片后，推荐搭配哪种清爽的饮品或甜品来平衡口感，这种配套建议是很多传统菜谱所忽略的，让整本书的体验更加立体和完整。

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说实话，我抱着一种“挑剔”的心态开始阅读这本书的理论章节，因为我对很多美食书籍的“理论深度”持保留态度，往往流于表面。然而，《成都风味小吃》在这方面展现出了惊人的专业性。它不仅仅介绍了“怎么做”，更深入剖析了“为什么是这样”。比如，在讲解赖汤圆的制作时，书中详尽地分析了糯米粉的浸泡时间、磨浆的细度对成品口感的影响，甚至还引入了简单的物理学原理来解释淀粉糊化的最佳温度区间。最让我印象深刻的是关于“油水比例”在酥皮制作中的作用的论述，作者引用了某位清末川菜大师的笔记片段，将抽象的经验描述量化，这对于想要精进技艺的爱好者来说，无疑是宝贵的财富。这种严谨的治学态度，让这本书的指导性大大超越了一般的家常食谱，更像是一本高级烹饪技术手册。我过去尝试做过好几次甜水面，总觉得味道差点意思，现在对照书中的详解，才意识到自己对“碱水”的用量和面团的揉捏程度的理解有根本性的偏差。这本书提供的是一套系统的知识体系，而不是零散的技巧点缀，这对我来说简直是醍醐灌顶的体验。

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在实用性方面，我必须给这本书打满分，特别是它对“食材替代”和“工具选择”的细致考量。很多美食书籍只告诉你“必须用A工具做B食物”，但如果读者身处异地，找不到特定的工具怎么办？这本书在这方面表现出了极强的包容性和人情味。例如，在制作传统钵钵鸡时，作者不仅提供了最理想的陶土瓦钵的方案，还详细解释了如何使用高品质的不锈钢深碗来模拟陶土的保温和透气性。更难能可贵的是，它考虑到了全球读者的需求，对于一些四川特有的、难以购得的香料，提供了详细的“风味相似度替代方案”。比如，如果实在找不到正宗的汉源花椒，可以用哪种等级的青花椒搭配哪种比例的藤椒油来近似复刻那种特有的“麻度”。这种细致入微的关怀，极大地降低了非四川本地读者尝试制作的门槛。它真正做到了将精髓传授给你，而不是被形式主义所束缚，这一点让我对作者的敬意油然而生。

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这本书的叙事风格极其跳脱，充满了生命力和那种成都特有的“巴适”感。它绝不是那种板着脸孔、一本正经的教条式写作。作者的笔触如同一个跟你一起穿梭在玉林路深夜烧烤摊的老友，那种亲昵和幽默感贯穿始终。比如，在介绍夫妻肺片时，作者并没有直接给出标准配方，而是用了一整章的篇幅，讲述了两位不同摊主对“牛杂”处理方式的争论，以及各自的“独门秘籍”，读起来像极了一部精彩的民间口述历史剧。其中穿插的方言俚语和生动的比喻，让人会心一笑。我记得有一段描述伤心凉粉的麻辣程度时，作者写道：“那辣度不是直冲脑门的‘莽撞’，而是像一团裹着花椒香气的云雾，在你舌尖化开，然后带着一丝不易察觉的甜意，慢慢将你包裹，让你欲罢不能地‘伤心’。” 这种文学性的表达，让阅读过程本身也变成了一种享受，完全没有传统食谱的枯燥感。我常常是在深夜被这些生动的场景勾引得睡不着觉，赶紧爬起来在厨房里找点零食来安慰自己。

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一本小吃谱，没有图，可以用来查阅小吃跟找到形容词。

评分☆☆☆☆☆

一本小吃谱，没有图，可以用来查阅小吃跟找到形容词。

评分☆☆☆☆☆

一本小吃谱，没有图，可以用来查阅小吃跟找到形容词。

评分☆☆☆☆☆

一本小吃谱，没有图，可以用来查阅小吃跟找到形容词。

评分☆☆☆☆☆

一本小吃谱，没有图，可以用来查阅小吃跟找到形容词。